Portobello Mushroom Banh Mi with Sriracha Mayonnaise {vegetarian}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on Vietnamese banh mi with marinated portobello mushrooms, pickled vegetables, and sriracha mayonnaise on bread. It's a flavorful, quick meal with bright and savory notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- MUSHROOM MARINADE:
- 500 g portobello mushrooms (stalks trimmed)
- 4 tbs soy sauce, gluten-free variety if needed
- 1 1/2 tbs honey
- 1 tsp ginger (grated)
- 1 1/2 tsp lemongrass (white part only, grated)
- 2 tbs olive oil
- PICKLED CARROTS:
- 1 cup rice wine vinegar
- 1/2 cup caster sugar
- 2 carrots (julienned)
- SRIRACHA MAYONNAISE:
- Mayonnaise recipe here
- 2 tsp Sriracha Hot Chili Sauce (Net Wt. 17 Oz.)
- TO ASSEMBLE:
- 1 baguette (cut into fourths and split lengthwise)
- 2 cups coriander (cilantro) (cilantro)
- 1 large cucumber (finely sliced)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1180mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 734mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.